Chicken Quesadillas
Contains statutory allergens: Milk / dairy, Gluten
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Ingredients (10)
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Instructions (6)
Cut the chicken breast into bite-sized strips or small cubes. Finely slice the red onion and red bell pepper.
Heat half of the rapeseed oil in a frying pan over medium-high heat. Add the chicken and cook for 5 minutes, then stir in taco spice and continue cooking until fully done. Transfer to a bowl.
In the same pan, quickly sauté the sliced onion, bell pepper, and corn kernels for 2 to 3 minutes until slightly softened, then combine with the spiced chicken.
Lay four tortillas on a flat surface. Spread shredded cheese over each tortilla, distribute the chicken and vegetable filling evenly across, and top with more cheese before covering each with a second tortilla.
Heat a large skillet with a brush of the remaining rapeseed oil over medium heat. Fry each quesadilla for 2 to 3 minutes per side until the tortilla is golden and crispy and the cheese has melted.
Cut each quesadilla into triangles and serve immediately with sour cream and salsa on the side.
